|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Freshly grated nutmeg/1 1/4 teaspoons ground nutmeg||1 Tablespoon|
|Margarine||1⁄2 Cup (8 tbs), softened (Acceptable)|
|Butter flavored extract||1 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg substitute||2 (Equivalent To 2 Eggs)|
|Low fat buttermilk||1 Cup (16 tbs) (At Room Temperature)|
|Vanilla extract||1⁄2 Teaspoon|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Quick-cooking oatmeal||2⁄3 Cup (10.67 tbs)|
|Unsalted dry roasted chopped pecans||1⁄4 Cup (4 tbs)|
|Freshly grated nutmeg/1/2 teaspoon ground nutmeg||1 1⁄2 Teaspoon|
|Margarine||3 Tablespoon, melted|
|Skim milk||3 Tablespoon|
Preheat oven to 350° F.
Grease (with acceptable margarine) and flour a 9-x-13 x 2 inch cake pan.
Sift dry ingredients together and stir in nutmeg.
Stir to mix evenly.
Place margarine, butter extract and sugar in a large mixing bowl.
Cream until smooth and light in color.
Add egg substitute and beat well.
Add flour mixture and buttermilk alternately, beginning and ending with flour.
Add vanilla and blend.
Pour into prepared pan and bake 30 to 35 minutes.
While cake is baking, make topping.
In a small bowl, combine sugar, oatmeal, pecans and nutmeg.
Stir to mix well.
Add margarine and blend.
Slowly add milk, stirring constantly, until mixture has a spreading consistency.
Spread on hot cake.